Green Beans And Red Potatoes For 2 is a simply seasoned, colorful veggie side dish. It’s delicious, and easy to make in under 15 minutes!

Today I want to share a simple recipe for a delicious vegetable side dish I think you’re going to enjoy! I was able to make this dish this past summer using green beans, red potatoes and fresh parsley from our little backyard raised bed garden, which made it even more fun!

This recipe is so simple to make using only a few ingredients. Even though the recipe (as written) only makes enough for two servings, it can easily be doubled or tripled to satisfy your needs!

This easy to prepare side dish has great flavor, thanks to the addition of a few common spices, butter and parsley. Here’s how to make green beans and red potatoes for 2.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Ingredients Do I Need To Make This Dish?

To make this dish for two people, you will need 5 ounces of fresh green beans, and 3 small-medium red potatoes (about 5 ounces total). You will also need fresh parsley, butter, salt, pepper and paprika, to season the veggies.

Remove the stem end from the beans, then either leave the beans whole OR cut them in 2″ pieces. I have done this both ways, and it will not affect the end result whichever way you prefer.

Wash the potatoes well, but do NOT peel them. Cut each potato into small cubes (about ½” – ¾”).

Steam The Beans And Potatoes

Place the whole OR cut green beans and the potato pieces in a steamer basket set over a couple inches of water in a saucepan.

Cover the pan and bring the water to a boil on Medium heat. Steam the beans and potatoes for about 6-8 minutes OR until the potatoes are tender (can be easily pierced with a knife).

When the vegetables are finished cooking, remove the steamer basket from the pan, letting any water drain off. Immediately transfer the hot green beans and red potatoes into a small serving bowl.

Time To Add The Seasoning

Add 2 teaspoons of butter and chopped fresh parsley, then season with salt, black pepper, and a pinch of paprika. Stir well, until the butter melts and the seasonings are fully combined with the veggies. 

Serve The Green Beans and Red Potatoes

Serve the green beans and red potatoes immediately while they’re hot! This is such a simple side dish, but the vegetables pair well with most meats and add color and flavor to any meal.

The recipe, as written below, will yield enough for two small servings of green beans and red potatoes. It is super easy to double this recipe, so if you want LARGER portions or are feeding more people, go for it!

I hope you have the opportunity to make this classic veggie dish. We love the convenience of how easy it is to make, and trust you will, too!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More VEGETABLE SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious vegetable dishes to check out, including:

• Apple Pecan Stuffed Acorn Squash
• Baked Parmesan Zucchini Fries
• Brussel Sprout Casserole For Two
• Candied Sweet Potatoes
• Lemon Hazelnut Green Beans

Want More Recipes? Get My FREE Newsletter!

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Recipe adapted from: “Favorite Family Recipes”, page 78, published in 2014 by The American Heart Association and Publications, International, Ltd.

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Green Beans and Red Potatoes For 2

Prep Time

7 mins

Cook Time

6 mins

Total Time

13 mins

 

Green Beans And Red Potatoes For 2 is a simply seasoned, colorful veggie side dish. It's delicious, and easy to make in under 15 minutes!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: green beans, red potatoes

Servings: 2

Calories Per Serving: 109 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 5 ounces fresh green beans trim ends, leave whole or cut in 2" pieces
• 5 ounces medium red potatoes cut in ½"-¾" cubes (approx. 3 small)
• 1 Tablespoon fresh chopped parsley
• 2 teaspoons butter
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• 1 pinch paprika

US Customary - Metric

Instructions

1. Remove stem end of beans; leave beans whole OR cut in 2" pieces. Wash potatoes, but do NOT peel them. Cut potatoes into small cubes (about ½" - ¾").

2. Place beans and cubed potatoes in a steamer basket, set over 2" of water in a saucepan. Cover pan; bring water to a boil on Medium heat. Steam beans and potatoes for 6-8 minutes OR until potatoes are tender (easily pierced with a knife).

3. Remove steamer basket from pan, letting any water drain off. Immediately transfer hot green beans and red potatoes into a small serving bowl.

4. Add butter, parsley, salt, pepper, and a pinch of paprika. Stir well, until butter melts and seasonings are combined with veggies. Serve immediately. Enjoy!

Nutrition Facts

Green Beans and Red Potatoes For 2

Amount Per Serving (1 (1/2 of total))

Calories 109 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 11mg4%

Sodium 196mg9%

Potassium 487mg14%

Carbohydrates 16g5%

Fiber 3g13%

Sugar 3g3%

Protein 3g6%

Vitamin A 813IU16%

Vitamin C 17mg21%

Calcium 38mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make a batch of Fried Okra Fritters, using fresh or frozen sliced okra! These delicious fritters are crunchy on the outside and soft inside.

Last summer my husband and I bought fresh picked okra at our local Farmer’s Market. I made fried okra fritters with them. Today I am finally getting around to sharing this recipe with you!

Okra is a plant that originally is native to East Africa. It is a flowering plant that produces lots of green pods as it grows. These green pods are what is edible on the plant and they are used in various cuisines around the world. Here in the United States okra is typically associated with Southern cooking. 

My parents were both from the South (Texas), so I grew up eating a lot of Mom’s fried okra. As an adult living in good ol’ Pacific Northwest, I don’t see FRESH okra in our grocery stores too often, so I was thrilled to find some at our farmer’s market last summer.

This savory recipe for fritters can be made using fresh OR frozen okra, so that is a win-win! If you use frozen okra, you can make these fritters any time of the year. Here’s how to make yummy fried okra fritters. 

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Fresh Okra

Rinse and dry the okra (fresh okra is shown in the photo below). Cut off the top stem and a small slice off the bottom. Slice the okra into rounds, each about ½” thick. Set the okra aside while you make the batter.

NOTE: You will need 2 cups total of sliced okra, whether using fresh or frozen (thawed). If you’re buying or using fresh okra, this will be approximately half a pound. 

Make The Batter To Coat The Okra

Okay… now it’s time to make the batter. Measure buttermilk, flour, **self-rising cornmeal, chopped onion, egg, garlic powder, seasoning salt and black pepper into a large bowl. 

TIP: **Don’t have self-rising cornmeal? Here’s how to make it (2 cups total): Combine 1¾ cups yellow cornmeal, 6 T. all purpose flour, 2 T. baking powder and ½ t. salt in bowl.

Stir the batter ingredients well, until they’re fully combined. The batter will be fairly thick. Add the sliced okra, and gently stir until the slices are fully coated with batter.

Heat Oil For Frying

You will need enough vegetable oil to be 2-3 inches deep in a large skillet (or electric skillet).  Heat the oil on Medium-High until it reaches 350°F.

Make sure the oil is at the correct temperature before attempting to fry the okra, to ensure the fritters have a browned, crispy exterior and are cooked all the way through!

Fry The Fritters

Once the oil is at 350°F. it’s hot enough to fry the fritters! For each fritter, scoop a heaping Tablespoon of the batter and CAREFULLY add it to the hot oil.

Cook 5-6 fritters at a time, being sure to leave space between each fritter, to ensure they cook separately and evenly. 

Fry the fritters (without moving them) for 2-3 minutes. They should be nicely browned and crispy on the bottom at this point.

Carefully turn the fritters over, and continue to fry the second side for another 2-3 minutes in the hot oil.

Serve The Fried Okra Fritters

When done, the fried okra fritters should be browned and crispy on all sides. If you insert a toothpick into the middle of a fritter, it should come out “clean and free of batter”.

Transfer the fritters onto paper towels using a spatula or slotted spoon, so excess oil can be absorbed. Keep them covered, so they stay warm.

Continue making more fritters until all the batter has been used. Important!: Make sure oil is re-heated to 350° F. before adding the next batch!

I get between 12-15 fried okra fritters with this recipe, but the amount may vary, depending on the “size” of the heaping scoops of batter used.

 Let the fried okra fritters cool on the paper towels until they have cooled slightly, so they’re not blazing hot.  Serve, and enjoy these delicious fritters as a side dish to a variety of meats and soups! 

Here’s a photo (below) of a fritter, split open to reveal the sliced okra inside. We enjoy serving fried okra fritters warm, with soft butter to spread on them.

I hope you have the chance to make these tasty fried okra fritters, and trust you’ll enjoy them. Thanks for stopping by, and please come back soon for more family-friendly recipes.

Looking For More VEGGIE SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of veggie side dishes to choose from, including:

• Baby Eggplant Mozzarella Bites
• Maple Chile Glazed Carrots
• Cauliflower Au Gratin
• Baked Parmesan Zucchini Fries
• Brussel Sprout Casserole For Two

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source: unknown

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Fried Okra Fritters

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

 

Make a batch of Fried Okra Fritters, using fresh or frozen sliced okra! These delicious fritters are crunchy on the outside and soft inside.

Category: Side Dish, Vegetable Dish

Cuisine: Southern

Keyword: fried okra fritters

Servings: 12 fritters (or more)

Calories Per Serving: 138 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 cups fresh or frozen okra sliced
• vegetable oil enough to be 2 inches deep in skillet

For Batter:

• 1½ cups buttermilk
• 1½ cups self-rising yellow cornmeal *SEE NOTE BELOW*
• ¾ cup all purpose flour
• ½ medium yellow onion ,peeled/diced
• 1 large egg
• 1 teaspoon garlic powder
• ⅓ teaspoon seasoning salt
• ¼ teaspoon ground black pepper

US Customary - Metric

Instructions

1. Rinse/dry okra (if using fresh). Cut off the top stem and a small slice off the bottom. Slice okra into rounds, about ½" thick. Set aside. NOTE: You need 2 cups of sliced okra, whether fresh or frozen (thawed).  

2. In a large bowl, stir buttermilk, flour, *self-rising cornmeal (see note section below), onion, egg, garlic powder, seasoning salt and black pepper until combined (batter is thick). Add okra; gently stir until fully coated with batter.

3. Pour enough vegetable oil to be 2 inches deep in a large skillet (or electric skillet).  Heat oil on Medium-High temps until it reaches 350°F. (frying temp.)

4. For each fritter, scoop out a heaping Tablespoon of batter; CAREFULLY add it to the hot oil. Cook 5-6 fritters at a time, leaving space between each one, so they cook separately/evenly. Note: I usually get 12-15 fritters, but amount can vary, depending on amount used per fritter.

5. Fry fritters 2-3 minutes (without moving them), until browned/crispy on the bottom. Carefully turn fritters over; continue frying 2-3 more minutes.

6. When done, fritters should be browned/crispy on all sides. A toothpick inserted deep into a fritter should come out clean/free of batter. Transfer fritters to paper towels to absorb oil. Keep them covered/warm. Continue with remaining batter. Important! Make sure oil is re-heated to 350° F. before cooking the next batch!

7. Serve warm (with butter), alongside a variety of meats and soups! Enjoy!

Recipe Notes

NOTE: Oil for frying was not included in the caloric calculation, as amounts used may vary widely.

TIP: MAKE SELF-RISING CORNMEAL (this makes 2 cups total): Combine 1¾ cups yellow cornmeal, 6 T. all purpose flour, 2 T. baking powder and ½ t. salt in bowl.

Nutrition Facts

Fried Okra Fritters

Amount Per Serving (1 g)

Calories 138 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0.002g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 19mg6%

Sodium 104mg5%

Potassium 179mg5%

Carbohydrates 24g8%

Fiber 3g13%

Sugar 2g2%

Protein 5g10%

Vitamin A 192IU4%

Vitamin C 4mg5%

Calcium 54mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make a delicious Easy Corn Soufflé (under 5 minutes prep) using common ingredients! All you do is mix and bake this simple veggie dish.

If you’re looking for a simple to prepare veggie dish, may I suggest this recipe for an Easy Corn Soufflé? The word soufflé makes it sound so complex and challenging, but that couldn’t be further from the truth!

I found this recipe MANY years ago in one of my old cookbooks, and discovered it is ridiculously EASY! Basically you combine the ingredients and bake… that’s it!

The main ingredient is a can of creamed corn. Yep- one can. Butter, flour, eggs, milk, cream (or half and half), salt and pepper are then added, which combine to give this dish some “rise” (like a soufflé) in the baking dish. It’s easy, it’s yummy, and here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Corn Batter

TIP: Before making the batter, be sure to preheat your oven to 350°F. It only takes a few minutes to make the batter, so you want your oven preheated to save yourself some time.

Place two eggs in a large mixing bowl, and use an electric mixer until they’re well-beaten and fluffy. If you don’t have access to an electric mixer, beat them very well using a fork.

Add flour, milk, cream (or half and half), salt, pepper, melted butter and one can of creamed corn. Stir this well, until all ingredients have been incorporated and fully combined. Now you’re ready to bake… see how easy this is?

Bake The Easy Corn Soufflé

Grease or spray a 9″ square baking pan or a 2 quart casserole dish. Pour the batter for the soufflé into the prepared dish.

Bake it at 350°F. for 42-45 minutes (on a middle rack) OR until it pulls away from the edges of the baking dish.

It should also be lightly golden brown on the surface and slightly puffed up with air. You will want to serve this dish immediately, because it will “deflate” slightly as it cools.

Serve The Easy Corn Soufflé

Use a spoon or spatula to serve this dish while it is still hot. Once you remove a serving, you will be able to see the fluffy texture and golden corn inside the soufflé.

Depending on the size of the serving you choose, you should be able to get either 6 small portions or 4 large portions from this dish.

The first time I made this dish I wasn’t confident we would enjoy it, however my husband and I were pleasantly surprised with the texture AND flavor of this veggie dish.

It is such an easy recipe to make (prep time is only 2-3 minutes), so it is a good recipe to have on hand for an easy to make, veggie side dish.

I hope you have the chance to try this yummy side dish. It’s so simple, yet tastes great alongside most meat dishes, which is a big plus, too!

Thank you for stopping by today, and I invite you back again soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More VEGETABLE DISHES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious veggie recipes for you to check out, including:

• Southwestern Skillet Corn
• Crispy Green Bean Fries
• Apple Pecan Stuffed Acorn Squash
• Creamy Garlic Mashed Cauliflower
• Brussel Sprout Casserole For Two

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: “The Everything Cookbook”, page 240, by Faith Jaycox, Sarah Jaycox, and Karen Lawson, published by Adams Media Corporation in 2000.

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Easy Corn Soufflé

Prep Time

4 mins

Cook Time

45 mins

Total Time

49 mins

 

Make a delicious Easy Corn Soufflé (under 5 minutes prep) using common ingredients! All you do is mix and bake this simple veggie dish.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: easy corn soufflé

Servings: 6

Calories Per Serving: 120 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 large eggs beaten until fluffy
• 14.75 ounces canned creamed corn
• 2 Tablespoons all purpose flour
• 2 Tablespoons low-fat milk
• 2 Tablespoons heavy whipping cream (or half and half)
• 1 Tablespoon butter, melted
• 1 teaspoon salt
• ¼ teaspoon ground black pepper

US Customary - Metric

Instructions

1. Preheat oven to 350℉. Grease or spray a 9" square or 2 quart baking dish.

2. Place eggs in a large mixing bowl, and beat with an electric mixer until they're well-combined and fluffy. If you don't have access to an electric mixer, beat them very well using a fork.

3. Add creamed corn, flour, milk, cream (or half and half), salt, pepper, and melted butter. Stir well, until all ingredients are fully incorporated. Pour batter into the prepared dish.

4. Bake at 350°F. for 45 minutes (on a middle rack) OR until it pulls away from the edges of the baking dish. It should be golden brown on the surface and slightly puffed up with air. Serve immediately, because it will "deflate" slightly as it cools.

Nutrition Facts

Easy Corn Soufflé

Amount Per Serving (1 (1/6 of total))

Calories 120 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 73mg24%

Sodium 612mg27%

Potassium 133mg4%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 3g3%

Protein 4g8%

Vitamin A 279IU6%

Vitamin C 3mg4%

Calcium 22mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Asian Orzo Veggie Skillet is a dish with orzo, carrots, broccoli, peas, onions and eggs in a soy/ginger sauce – a yummy twist on fried rice!

Do you like Chinese fried rice? Well, the recipe I am sharing today is very similar in flavor to that classic Asian side dish, but this one uses orzo pasta instead of the “traditional” white rice. How’s that for a nice twist?

This hearty, low calorie dish is packed with colorful, healthy vegetables like broccoli, carrots, peas, carrots, yellow and green onions!

When you add cooked orzo, garlic, soy sauce, ground ginger, and salt and pepper to these veggies, the result is an absolutely delicious side dish! You can also enjoy it as a tasty vegetarian main dish, if that appeals to you, too!

This recipe makes 8 servings, and because it reheats well in the microwave, it’s a great dish to have around! Here’s how to make this Asian Orzo Veggie Skillet.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook The Orzo

You will need COOKED orzo for this recipe. Orzo is a type of pasta that can easily be found in most grocery stores with the other pastas, and it looks like an elongated grain of rice.

Cook 1 cup uncooked orzo in boiling water, according to the package directions. When the orzo has finished cooking, drain and then rinse it well with COLD water to prevent the pasta from continuing to cook.

Set the pasta aside. It will be added to this dish at the end, so you can make it ahead of time, if that’s more convenient.

Cook The Vegetables

Heat 1 Tablespoon of olive oil on Medium-high in a large skillet. Once the oil is hot (but not smoking), add diced carrots and chopped onion.

Cook for 3-4 minutes, stirring often, until the veggies become slightly tender, then add minced garlic and cook an additional minute.

Stir in the fresh broccoli florets and cook, stirring often, for 5-6 minutes until the broccoli becomes slightly tender.

Transfer all the veggies out of the skillet and into a large bowl. Set aside, and then wipe the skillet clean.

Scramble And Dice The Eggs

Heat the remaining oil (1 Tablespoon) on Medium in the cleaned skillet. Add 3 beaten eggs and let them cook, stirring often, until they’re fully cooked. Use a spatula to break the cooked eggs up into small pieces.

Stir the reserved vegetables back into the skillet with the cooked eggs until they have been combined. Add the cooked orzo, frozen peas (not thawed!), sliced green onions, soy sauce, ginger.

Season everything with salt and pepper, to suit your taste, then stir gently until all the ingredients have been well-combined.

Heat, Then Serve The Asian Orzo Veggie Skillet

Turn the heat to Medium-High and stirring often, continue to cook the Asian Orzo Veggie Skillet until it is fully heated through.

Once everything is hot, the dish is ready to be served. You can serve this dish straight from the skillet OR you can transfer servings to individual plates.

We enjoyed this flavorful, colorful and delicious dish alongside our main dish of Lemon Pineapple Chicken Bites, and these two dishes complimented each other well. YUM!

I hope you like the Asian Orzo Veggie Skillet as much as we do, and trust you’ll have the chance to make it for those you love. It is a great tasting side dish, but could also be enjoyed as a vegetarian main dish!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More Recipes With ORZO?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious recipes featuring orzo, including:

• Orzo With Parmesan
• Italian Orzo And Spinach Soup
• One Pan Greek Chicken And Orzo
• Toasted Orzo With Lemon And Chives

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: Sarah, at http://wholeandheavenlyoven.com/2017/01/05/rainbow-vegetarian-fried-orzo-skillet/

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Asian Orzo Veggie Skillet

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Asian Orzo Veggie Skillet is a dish with orzo, carrots, broccoli, peas, onions and eggs in a soy/ginger sauce - a yummy twist on fried rice!

Category: Dinner, Lunch, Side Dish, Vegetable Dish

Cuisine: Asian, Vegetarian

Keyword: Asian orzo veggie skillet

Servings: 8

Calories Per Serving: 163 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 medium yellow onion finely chopped
• 2 medium carrots peeled, finely diced
• 4 cloves garlic finely minced
• 2 Tablespoons olive oil **DIVIDED USE**
• 1 cup broccoli florets bite sized florets
• 3 large eggs lightly beaten
• 1 cup uncooked orzo pasta
• ¾ cup frozen peas do not thaw
• ½ cup thinly sliced green onions bulb and stalk
• ¼ cup reduced sodium soy sauce
• ½ teaspoon ground ginger
• salt and black pepper, to taste

US Customary - Metric

Instructions

1. Cook orzo in boiling water according to package directions. When done, drain well; rinse orzo with COLD water to prevent it from continuing to cook. Set aside.

2. Heat 1 Tablespoon oil on Medium-high in a large skillet. Once oil is hot, add carrots and onion. Cook 3-4 minutes stirring often, until they're slightly tender; add garlic, cook 30 seconds, stirring often.

3. Stir in broccoli florets; cook, stirring often for 5-6 minutes until broccoli is slightly tender. Transfer veggies from skillet into a bowl. Set aside. Wipe skillet clean.

4. Heat remaining oil (1T.) on Medium in cleaned skillet. Add beaten eggs; cook, stirring them often until fully cooked. Break up cooked eggs into small pieces.

5. Stir reserved veggies back into the eggs in skillet until combined. Add orzo, frozen peas, green onions, soy sauce, ginger, and salt and pepper to taste; stir until combined.

6. Turn heat to Medium-High. Cook, stirring often, until all ingredients are fully heated through. When hot, it's ready to be served straight from the skillet OR onto individual plates. Enjoy!

Nutrition Facts

Asian Orzo Veggie Skillet

Amount Per Serving (1 (1/8 of total))

Calories 163 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 70mg23%

Sodium 331mg14%

Potassium 259mg7%

Carbohydrates 21g7%

Fiber 3g13%

Sugar 3g3%

Protein 7g14%

Vitamin A 2887IU58%

Vitamin C 19mg23%

Calcium 41mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.

If you’re looking for a “new” asparagus recipe to try, may I suggest this one for Asparagus In Cream Sauce? The recipe is VERY EASY to make and the finished dish tastes delicious, as well.

Our oldest son, when he tried it for the first time said “it looks really fancy when you add the sauce and pistachios to plain asparagus”. Well, if that’s not a ringing endorsement, I don’t know what is! Ha Ha!

The original recipe was part of a crepe recipe I discovered about 20 years ago in a food magazine I subscribed to. I changed the recipe around, added and tweaked a few things in the original sauce, and ended up with this yummy vegetable side dish.

It tastes really good, and looks great, too! Here’s how to make this simple side dish, which can serve four people. 

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Asparagus

Start with a pound of fresh asparagus (approx. 24 stalks). Trim or snap the bottom ends of the stalk because this part is considered “woody” and can be quite tough in texture.

For this recipe I also recommend you DO NOT use really thin stalks of asparagus, as they can get “too soft and mushy” quite fast.

Cooking The Asparagus

Place the trimmed asparagus in (or on) a steamer basket sitting in a large saucepan. Fill the saucepan with water until it is almost touching the bottom of the steamer basket.

Put a lid on the pan, then bring the water to a boil and cook the asparagus until it becomes crisp-tender (NOT too soft or mushy).

This will typically take a total of about 4-5 minutes, but will ultimately depend on the thickness of the stalks of asparagus you are using.

Make The Cream Sauce While The Asparagus Cooks

While the asparagus cooks, make the cream sauce, to save time! Place cream cheese and milk in a small saucepan and heat them on LOW until they are melted.

Stir often while these two ingredients cook and melt, and continue stirring until they have become a smooth sauce.

Add salt, black pepper, garlic powder, and a pinch of ground nutmeg to the sauce. Stir well, until combined.

Continue heating the sauce on LOW, stirring often, until the asparagus has finished cooking.

Serve The Asparagus In Cream Sauce

When the asparagus is finished cooking and is crisp-tender, transfer the asparagus to a serving platter while hot.

Immediately spoon the hot (or warm) cream sauce over the middle section of the asparagus on the platter. Sprinkle the sauce with chopped pistachios, and serve the asparagus in cream sauce immediately while it is hot!

TIP: Use a spatula to transfer the asparagus and sauce from the serving platter to individual plates. This helps keep the sauce and pistachios nicely displayed on top!

Asparagus in cream sauce is a wonderful side dish for a variety of meat and fish main dishes. The asparagus presentation really adds a nice visual appeal to these entrees.

This time the asparagus was served alongside Chicken Cutlets with Pecan Sauce and roasted red and Yukon gold potatoes.

I hope you have the chance to try this delicious vegetable dish, and trust you will enjoy it, too! This dish is at its best when served the same day you make it.

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More ASPARAGUS Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring asparagus, including:

• Asparagus Cashew Stir Fry
• Grilled Asparagus With Lemon And Parmesan
• Cheesy Garlic Roasted Asparagus
• Cream Of Asparagus Soup
• Chicken And Asparagus Risotto

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Recipe inspired by: “Taste of Home Magazine”, February/March 2003 issue, page 41-42, by Reiman Publications.

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Asparagus In Cream Sauce

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

 

Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: asparagus in cream sauce

Servings: 4

Calories Per Serving: 119 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 pound fresh asparagus (about 24 stalks) (ends trimmed)
• 3 ounces cream cheese
• ⅓ cup milk
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• ⅛ teaspoon garlic powder
• 1 pinch nutmeg
• ¼ cup chopped pistachios (for garnish)

US Customary - Metric

Instructions

Cook Asparagus:

1. Trim or snap bottom ends of the asparagus stalks. Place asparagus in (or on) a steamer basket in large saucepan. Add water until it almost touches bottom of steamer basket. Cover pan; bring water to a boil; cook until asparagus is crisp-tender (4-5 minutes), but will depend on thickness of asparagus you use.

Make Cream Sauce:

1. While asparagus cooks, make the cream sauce. Put cream cheese and milk in separate small saucepan; heat on LOW, stirring often until melted and smooth. Add salt, black pepper, garlic powder, and nutmeg to sauce. Stir until combined and sauce is fully heated through.

To Serve:

1. Transfer cooked asparagus to a serving platter while hot. Immediately spoon hot cream sauce over middle section of the asparagus. Sprinkle chopped pistachios on top of the sauce. Serve immediately! TIP: Use a spatula to transfer asparagus and sauce from the serving platter to plates. This helps keep the sauce and pistachios nicely displayed on top! Enjoy.

Nutrition Facts

Asparagus In Cream Sauce

Amount Per Serving (1 (6 stalks + sauce))

Calories 119 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 12mg4%

Sodium 159mg7%

Potassium 394mg11%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 5g6%

Protein 6g12%

Vitamin A 1046IU21%

Vitamin C 7mg8%

Calcium 92mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!